Fireball Apple Bread Pudding makes a delicious fall dessert with a sweet and creamy sauce made with Fireball whiskey that is lick the bowl delicious!
This apple bread pudding recipe with creamy custard, crisp tender apples, and Fireball cream sauce is a perfect way to celebrate fall or as a holiday dessert.
❤️ Why you'll love it
- It's a delicious comfort food recipe made with in season apples and simple ingredients.
- The Fireball sauce is the perfect accompanyment to the bread pudding but is great on ice cream as well!
- Fans of bread pudding desserts will love the cinnamon apple flavor combination.
🥘 Ingredients
Brioche bread
Whole milk
Fireball cinnamon whiskey
Granulated sugar
Light brown sugar, packed
Ground cinnamon
Salted butter, cut into tablespoons
Vanilla extract
Apples, Granny smith apples were used in this particular recipe, however, other kind of apples that you could use would be honey crisp, or gala apples would work well also.
Large eggs, well beaten
Heavy cream
🔪 Instructions
- The night before, cube the bread and lay it on a sheet tray. Place it in a cold oven overnight to dry out. Or, you can dry them out in a 250°F for 20-30 minutes, flipping them every 10 minutes until crisp.
- Add the milk, fireball, sugar, brown sugar, and cinnamon to a small saucepan over medium heat. Stir constantly for 5 minutes, until sugars are melted.
- Add butter to the saucepan and stir until melted. Remove from heat and stir in vanilla extract.
- Place the cubed bread into a large bowl. Pour the milk mixture over the cubes and stir to combine. Let the bread soak at room temperature for 30 minutes so the liquid can soak into the bread.
- Preheat oven to 350°F. Spray a 9 x 13 baking dish with cooking spray, set aside.
- Add the diced apples and egg mixture to the pudding mixture folding in ingredients until everything is well combined.
- Pour bread pudding mixture into prepared baking dish and spread it out into an even layer.
- Bake for 50 minutes, or until golden brown on the top and the edges begin to pull away from the sides. A knife inserted into the center should come out clean.
- Place casserole dish on a wire rack to cool for 15 minutes.
- While the bread pudding is cooling, make the sauce. Add the sugar, heavy cream, and butter to a small saucepan over medium-. Stir constantly over medium heat for 5 minutes, until the butter is melted and the sugar is dissolved. Remove the sauce mixture from the heat and stir in the fireball whiskey.
🥄 Equipment
Large baking sheet.
Small saucepan
Wooden spoon
Large baking dish
Large and Medium mixing bowls
Hand whisk
Wire rack
🥫Storage
Store any leftover bread pudding and sauce in an airtight container in the fridge up to 5 days.
To serve leftovers, reheat bread pudding and sauce in the microwave for 1 minute, or until heated through.
📖 Variations
- Serve the bread pudding with a butterscotch or caramel drizzle, maple syrup, or a dollop of cinnamon flavored whipped cream in place of the Fireball sauce over top of the bread pudding.
- Stale bread works best (bread that is more than a day old that has begun to dry out). Other breads that work for this homemade bread pudding would be Italian, French, or challah bread.
💭 Tips
- 1 (14 ounce) loaf of brioche bread equals 9 cups of bread cubes (1 inch pieces).
- The Fireball sauce will thicken after refrigeration and will need to be reheated before serving.
📚 Related Recipes
This Hot Fireball Apple Cider makes a warming drink on cool fall nights!
Guests will love these Fireball Cheesecake Shots.
Pumpkin Chocolate Bread Pudding is another warm, custardy fall dessert.
🍽 Serve with...
Serve Fireball Apple Bread Pudding warm with the fireball whiskey sauce and with a scoop of vanilla ice cream or a hot cup of coffee.
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Fireball Apple Bread Pudding
Equipment
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Ingredients
For the bread pudding
- 14 ounce brioche bread , cut into 1-inch cubes
- 3 cups whole milk
- ½ cup Fireball cinnamon whiskey
- ¼ cup granulated sugar
- ¼ cup light brown sugar , packed
- 2 teaspoons ground cinnamon
- 4 tablespoons salted butter , cut into tablespoons
- 2 teaspoons vanilla extract
- 3 cups diced Granny Smith apples , peeled and cored
- 4 large eggs , well beaten
For the sauce
- 1 cup granulated sugar
- ⅓ cup heavy cream
- ½ cup salted butter
- ¼ cup Fireball whiskey
Instructions
For the bread pudding
- The night before, cube the bread and lay it on a sheet tray. Place it in a cold oven overnight to dry out. Or, you can dry them out in a 250°F for 20-30 minutes, flipping them every 10 minutes until crisp.
- Add the milk, fireball, sugar, brown sugar, and cinnamon to a small saucepan over medium heat. Stir constantly for 5 minutes, until sugars are melted.
- Add butter to the saucepan and stir until melted. Remove from heat and stir in vanilla extract.
- Place the cubed bread into a large bowl. Pour the milk mixture over the cubes and stir to combine. Let the bread soak at room temperature for 30 minutes so the liquid can soak into the bread.
- Preheat oven to 350°F. Spray a 9 x 13 baking dish with cooking spray, set aside.
- Add the diced apples and egg mixture to the pudding mixture folding in ingredients until everything is well combined.
- Pour bread pudding mixture into prepared baking dish and spread it out into an even layer. Bake for 50 minutes, or until golden brown on the top and the edges begin to pull away from the sides. A knife inserted into the center should come out clean.
- Place casserole dish on a wire rack to cool for 15 minutes.
For the Fireball Whiskey sauce
- Add the sugar, heavy cream, and butter to a small saucepan over medium heat, Stirring constantly for 5 minutes, until the butter is melted and the sugar is dissolved.
- Remove the sauce mixture from the heat and stir in the fireball whiskey.
- Serve warm over bread pudding.
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